Easy Asian Cucumber Salad with Tangy Dressing

Key Ingredients & Substitutions

Cucumbers: I recommend using English or Persian cucumbers. They’re less bitter and have fewer seeds, making for a crisper salad. If they’re not available, regular cucumbers will work too; just peel them to reduce bitterness.

Vinegar: Rice vinegar is the star here for its mild flavor. If you don’t have it, apple cider vinegar or white wine vinegar can be a good substitute, but they have a stronger flavor, so adjust the quantity to taste.

Sugar or Honey: Both add sweetness to balance the tanginess. If you’re looking for a healthier option, you could use agave syrup or even maple syrup. Just a small drizzle will do!

Garlic and Ginger: Freshly minced garlic and grated ginger provide a wonderful kick. If you’re short on time, you can use garlic powder and ground ginger, though fresh is always best for flavor.

Cilantro or Green Onions: Both add freshness. If you’re not a fan of cilantro, you can swap it for parsley, or just stick with the green onions for a milder taste.

How Do I Make Sure My Cucumbers Don’t Become Soggy?

To keep your cucumbers crispy, salting them first is key. This step helps draw out extra moisture so they won’t get soggy once tossed with the dressing.

• Slice the cucumbers and sprinkle with salt. Let them sit in a colander or bowl for 10-15 minutes.
• After the resting time, gently squeeze them to remove any extra water.
• This way, the salad will have a nice crunch and won’t turn watery.

Give this technique a try, and you’ll have the best cucumber salad around! It’s such an easy dish to elevate any meal. Enjoy!

Easy Asian Cucumber Salad with Tangy Dressing

Ingredients You’ll Need:

For the Salad:

• 2 large cucumbers (English or Persian cucumbers work well)
• 1 teaspoon salt

For the Tangy Dressing:

• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar or honey
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon red chili flakes (optional, for heat)

For Garnishing:

• 2 tablespoons chopped fresh cilantro or green onions
• 1 tablespoon toasted sesame seeds

How Much Time Will You Need?

This refreshing salad takes about 15 minutes to prepare. You’ll spend about 10-15 minutes letting the cucumbers release excess moisture, and it can also be chilled in the fridge for 20-30 minutes before serving if you prefer your salad cold. Perfect for a quick lunch or side dish!

Step-by-Step Instructions:

1. Prepare the Cucumbers:

First, wash your cucumbers thoroughly under cold water. Slice them thinly into rounds or half-moons, depending on your preference. Both styles will be equally delicious!

2. Draw Out the Moisture:

Place the sliced cucumbers in a colander or a mixing bowl and sprinkle them with salt. Toss to coat the slices evenly, then let them sit like this for about 10-15 minutes. This will help draw out any excess moisture and keep your salad crunchy.

3. Make the Tangy Dressing:

While the cucumbers are resting, grab a small bowl. Whisk together the rice vinegar, soy sauce, sesame oil, sugar (or honey), minced garlic, grated ginger, and red chili flakes (if you like a little heat). This will create a deliciously tangy and flavorful dressing.

4. Combine Ingredients:

After the cucumbers have rested, gently squeeze them to get rid of any extra water. Transfer the cucumbers to a serving bowl and pour the tangy dressing over them. Toss everything together until the cucumbers are well coated in the dressing.

5. Garnish and Serve:

Sprinkle the chopped cilantro or green onions on top, along with toasted sesame seeds for that extra crunch. You can enjoy the salad right away or let it chill in the refrigerator for 20-30 minutes for the flavors to meld. Serve it alongside your favorite Asian dishes or on its own as a refreshing snack!

This salad is crisp, refreshing, and balanced perfectly with tangy, savory, and slightly sweet flavors, with a delightful hint of heat if you choose to add those chili flakes. Enjoy every bite!

FAQ: Easy Asian Cucumber Salad with Tangy Dressing

Can I Use Different Types of Cucumbers?

Absolutely! While English or Persian cucumbers are recommended for their mild flavor and crisp texture, regular cucumbers will work as well. Just peel them to reduce the bitterness and seeds.

How Can I Make This Salad Vegetarian or Vegan?

This recipe is naturally vegetarian and vegan as is! Just ensure that the soy sauce you use is plant-based; most varieties are, but it’s always good to double-check.

How Do I Store Leftover Salad?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more water over time, so give it a quick toss before serving again to refresh the dressing.

Can I Make This Salad in Advance?

Yes! You can prepare the salad a few hours ahead of time. Just remember to toss the cucumbers with the dressing right before serving to keep them crunchy and flavorful!